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Beef
Chateaubriand with béarnaise sauce
Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Shellfish and Seafood
Mussels remoulade
Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).
> view pairingsAppetizers
Spiny lobster butter canapé
Spiny lobster butter : spiny lobster meat with butter.
> view pairingsShellfish and Seafood
Bay scallops with a lemon sauce
Lemon sauce : butter, lemon, cream and mustard.
Served cold.
Shellfish and Seafood
Lobster with linden butter sauce
Linden butter sauce : creamed linden infusion, reduced, then buttered.
> view pairingsCheeses
Ewephoria
Netherlands. Friesland.
Pressed and uncooked cheese made from pasteurized sheep's milk.
Ripening : 12 months.
Game birds
Roasted pheasant with mixed vegetables
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
> view pairingsFreshwater fish
Pike-perch quenelles with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsCheeses
Arpéa de brebis
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Soft-ripened cheese made from sheep's milk with a washed rind.
Ripening : 4 to 8 weeks.
Cheeses
Old Gouda
Netherlands.
Pressed and uncooked cheese made from whole cow's milk.
Ripening : 10 to 12 months.